Egg Biscuits 雞蛋餅
Golden, crispy and super yummy egg biscuits that you can’t stop eating! Super easy to make that I am sure everyone will like it.
Anyone likes these little egg biscuits like I do? When I was kid, I love these little eggy biscuits, once you start eating, you can’t stop.
It is hard to find these biscuits in store, so I have to make it myself. I made these without butter, but this time, I add butter cause everything taste better with butter right? YESS!!! Super easy to make, if this is your childhood memory too, you have to try!
有沒有人跟我一樣小時候也喜歡吃這個雞蛋餅乾？？小小的、金黃色又香脆的餅乾，香濃的蛋味，每次吃都停不了口！
現在已很難買到，唯有在家自己家啦！之前做了沒有牛油的版本，但這次加了牛油，更香更好味！材料和做法都非常簡單，保證你喜歡！
Cream the butter and sugar together with a whisk. Add in egg and egg yolk, mix well.
Sift in flour and add little bit of milk. Put the batter into piping bag and pip a small circle on lined baking sheet.
Pop into preheated oven at 170C, bake for about 15-17 minutes.
Let it cool completely on wire rack then store it in airtight box.
將無鹽牛油與糖拌勻，再加入雞蛋和蛋黃拌勻。
篩入麵粉和加入牛奶，拌勻。
將麵糊放入擠花袋內，剪一小口，然後擠一小圓形在烤盤上。
放入已預熱170度焗爐，焗約15－17分鐘至金黃色即成！放在涼架上待涼後，放入密實盒內，可存放一至兩星期。
- 80 gram unsalted butter
- 50 gram sugar
- 1 egg
- 1 egg yolk
- 120 gram cake flour
- 2 tablespoons milk
- 材料：
- 無鹽牛油 80克
- 糖 50克
- 全蛋 1隻
- 蛋黃 1隻
- 低筋麵粉 120克
- 牛奶 2湯匙
- Cream the butter and sugar together with a whisk. Add in egg and egg yolk, mix well.
- Sift in flour and add little bit of milk. Put the batter into piping bag and pip a small circle on lined baking sheet.
- Pop into preheated oven at 170C, bake for about 15-17 minutes.
- Let it cool completely on wire rack then store it in airtight box.
Based on 7 Review(s)My New Cookbook
